FFwD: Broth-Braised Potatoes

Admittedly, I am not a big eater of potatoes. I think of them more as a vehicle for other things: cheese, sauces, crunchy. I don’t think I have ever boiled potatoes and just eaten them that way.

So, I was a little tentative about this French Fridays with Dorie. Surprisingly, I thought the broth gave these potatoes a lot of flavor. Unfortunately, it was mostly of the bay leaf, which I didn’t really like. If I make these again, I think I will omit that and maybe up the garlic? Yes. More garlic (the answer to every question, ever asked). YES IT IS.

Notes:
1. I halved the recipe, worked fine.
2. I used a mix of potatoes (like I did for the roasted chicken a couple of weeks back)!
3. We had the potatoes with some roasted broccoli and sauteed chicken, which was very good.

Candy: Thanks! I think I just need to play around with the herbs if I make this again! It is definitely a nice option for potatoes w/o cream or butter, but I think my fave potato recipe will always be roasted in the oven, with salt, pepper, olive oil and garlic!

I’m still on the fence about this recipe. I also love roasted potatoes. It’s no contest, I’d rather eat a roasted potato with the crisped up exterior than a boiled one, no matter how great the stock smells.

I usually think of potatoes as a vehicle for delivering butter, cream, sour cream, some yummy fat (cheese!) so I enjoyed the flavor in these potatoes without the fat! I doubled the garlic and used sage; next time I’ll try rosemary!

Sorry to hear that you didn’t love these. I left out the bay leaf, used a TON of garlic and thyme, and ended up being really surprised at how much I liked them. How fun are those mixed potatoes?! I can’t get enough!

Love that you used multi-colored potatoes. Haven’t had the courage to buy those purple potatoes yet. Everyone’s pictures make them look so good I may have to try them. We weren’t crazy about our fingerling potatoes but I did like that they were probably lower in calories than many of the ways we like them.